Transfer zucchini to a colander to drain, then squeeze small handfuls to remove as much liquid as possible, transferring as squeezed to a small bowl.

Add zucchini to potatoes and cook, stirring occasionally, until potatoes are tender and zucchini is slightly browned,
about 15 minutes. Drain vegetables in colander set over a
bowl, reserving oil. Cool 5 minutes.

Run a rubber spatula around tortilla and shake skillet gently to loosen (if bottom sticks, carefully slide spatula underneath).
Slide tortilla onto a large flat plate, then cover with skillet and invert tortilla back into skillet. Round edge of tortilla with rubber
spatula and cook over low heat, uncovered, until set, about
15 minutes more.

Slide tortilla onto a serving plate and cut into wedges. Serve warm or at room temperature.

Cooks' note:
Tortilla can be made 1 day ahead and chilled.

my notes

Menus & Tags

This Recipe is Featured In:

Tags:

Recent Review

This was wonderful!
I thought the method
of preparation
intensified the
flavor of the few
simple ingredients.
It was a big hit.
Our leftovers made a
nice breakfast the
next day. I
changed/reduced a
few things: 1 1/2#
each of potatoes and
zucchini, 1/4c oil
total, and 6 eggs. I
also finished in the
oven as others
recommended. There
were still 12 side,
or 6 generous main
servings.